Pecan Pie Cheesecake

This Christmas I was determined to make something different for dessert. I always do a cheesecake and something else as there are a few people who do not like cheesecake. I racked my brains, searched my books, looked on the web and I was stumped. There were so many things I liked but nothing that would please almost everyone. I eventually decided to ask those attending dinner what they would like. Everyone I asked responded with Cheesecake! Okay, okay! I certainly don’t mind making it, I just assumed people would be getting sick of it. Apparently not.

Now to decide what flavour. Suggestions were Turtle, Tuxedo, Plain, etc, all ones I had already made. I like to try new things, then I can post about it, haha! I headed to Pinterest, where I saw thousands of cheesecakes, but this one caught my eye. Pecan.Pie.Cheesecake!

Pecan filling

1. Combine all Pecan-Filling ingredients in a medium saucepan. (I left out the nuts, and poured them over the crust, only because if I messed up with filling I didn’t want to waste the expensive pecans)

2. Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes.

4. Pour into prepared crust.

At this point I am just about drooling, look at that! Forget the cheesecake, lets cook this and eat it!

Cheesecake filling

1. Reduce oven temperature to 325 degrees. (Seemed low to me, I went with340ºF)2. Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy

2. Add brown sugar and flour and beat until fluffy.

I love the colour the brown sugar produced. I had never thought of using brown sugar. There are a few other ones I think this would be a nice addition to

3. Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides of the bowl to make sure everything mixes evenly.

4. Add cream and vanilla and beat just to combine. Pour mixture over pecan filling. – I was worried pouring the cheesecake over the pecan filling would create a whole and not a layer, but the pecan layer had hardened up enough to hold it

5. Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour. (I cooked mine in a water bath as I always do)

Perfection! No cracks!

6. Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours.

The next day I spruced it up a little, nothing exciting or over the top. Placed a few pecans around the edges as a hint of what kind of Cheesecake it was.

Dessert time! Finally time to try it! I am quite nervous before cutting it. I had read some of the comments and some were undercooked and the filling poured out. Others overcooked their pie filling and was hard as a rock. It may look pretty but you just never know.

It was perfect! It didn’t ooze out nor did it turn to a rock.

This cheesecake was perfection! I will admit, I am my own worst critic. I always pick apart my desserts thinking something could be better or should have done this different. Not with this one! This was perfect. The pictures do not do it justice.

As I was serving it up, I could hear ‘mmmm’, ‘wow’, ‘OMG Erica!’ ‘Your BEST cheesecake ever!’. At this point I had not tried it yet, I always serve myself last. When I made sure everyone had dessert (there was also an apple crisp for those cheesecake haters) I served myself up a big piece. I had a piece and a half, Dad can’t have nuts so he just at the top part, I got his pecan crust.

OH.MY.GOD!

With one bite, i think I went to heaven. As soon as the fork hit my mouth angles started singing. Quite literally, it was a ‘party in my mouth’. I felt like Clark Grisswold from Christmas Vacation when he finally got his lights to work…

I seriously had to pause for a moment to take it all in.

The creamy top layer of cheesecake was so smooth and decadent. I really liked the almost caramel flavour that the brown sugar added to the plain cheesecake.

A few photos from the next day on white plates looks better

The pecan pie layer was simply amazing! It was sinfully sweet! I could have just pulled up a big bowl of it and been happy. It was a perfect consistency. It almost put me in mine of a perfect butter tart. I am glad I went with the graham crumb crust, it went perfectly.

The combination of the creamy cheesecake balanced out the sweetness of the pecan pie filling and it was absolutely delicious! Everyone love it! I was told several times that this was their new favourite. Already had requests for a repeat and a few want the recipe.

I’d say it was a success! My only complaint is that there was not more left over! haha

Thanks you Christin from Spicy Southern Kitchen for such a wonderful dessert, it was the perfect ending to a wonderful Christmas Eve meal.